Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.

In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.

On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.

In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.

Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.

While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.

In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.

On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.

In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.

Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.

While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.

Made Possible by our Sponsors & Affiliates:

Pati's Mexican Table TV series is produced by FRANK. and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by SAGARPA, MTB, Avocados from Mexico, La Costeña, and FUD USA.

I watch your show every chance I get on PBS. They were showing a ‘Patti’s Mexican Table’ marathon last weekend on PBS and I was elated. I am presently watching you on PBS on a feature called ‘Women of Oaxaca’. I love how you incorporate your knowledge of Mexico’s Regional History into what you are cooking for a particular show. The incorporation of your family into the program is a plus for your program. I am Cajun French from Central Louisiana where cooking food is very much part of our culture. We spend as much time preparing the meat as we do cooking. I look forward to watching all of your shows including the re-runs.

I found your show on Amazon and watch it with my youngest daughter almost every night. We love watching! We have been trying your recipes every day for the last 2 weeks. You have ignited a passion for cooking in my kitchen. I love to eat Mexican food but I really love to cook Mexican food! We made these churros this morning for breakfast. So delicious. Thank you for all of your wonderful recipes and for your terrific show. You are so fun to watch!

Sweet Pati, I lived in Denver for twenty years and worked for a Spanish speaking doctor. Also went to a church where about 95% of my friends were from Texas. We were immersed in Hispanic culture. One of our favorite things to do was to cook together. Now that we live back in MI, we just cook our favorite recipes at home because they taste better than the restaurants, thanks to my Hispanic friends teaching. I love getting new ideas from your show and my Familia and AmigaOS get the benefit. I give you the credit when it’s your recipe. So blessed by you!

Thank you for your easy and delicious recipes…am a 69 year old abuelita and would like to make those churros with my 2 granddaughters….i wish they had these cooking/baking shows when i was a lot younger and i would have been gutsy to join or compete since it also is my gift from above…anyway, circumstances in life
did not allow me to take that journey so I just enjoy watching you
and wishing you & your beautiful family God’s blessings always !!!
Just to let you know that I can sense your sweet spirit…May our Lord always keep you!!!!!

????Hola! Beautiful Pati! I’ve just watched my favorite episode of Pati’s Table. Of course, CHRROS❤️ & watching you cook with your first born Handsome Prince! He is Tall! So are we. I love cooking with my first born Prince…he is 6’6″ & isn’t it strange when it hits you out of the blue. Then you said,”Awww I got a hug when he was a little boy” & I know that exact feeling, i tell my son allways about how sweet he was to his Mommy when he was a little boy! I will watch, re-visit this episode when I am having a not so good day because it is the Best!
Thank you for teaching me tortillas, tomato jam & all of your wonderful recipes & their culture. You are an Amazing teacher, lucky Boys of yours. Thank you for leaving the D.C. rat race & giving so much of your knowledgeable self. GRACIAS! GRACIAS! GRACIAS!

Others want to know where to buy the churro press. I found one from the 50s at a yard sale some yrs ago, but I don’t use it, it actually doesn’t work that well. Instead, I use a pastry bag with a large star tip attached to the end, it creates ridges that crisp up and work perfectly. If you want to find a churro press, perhaps look on amazon.com…they have just about anything!

Dear Patti. Watching you make Churros con Cajeta, which look really good. Where can you get the utincel for making them. The last message that I sent I called them “Crullers” . Thank you for your shows and look forward to seeing them.
Thank you,
Barbara and Stan Stephenson

I love your show and watch every week. I’ve tried some of the
food you cook and have had great success. Thank You.
Today I’m trying the Tomato Jam. Never heard of such a thing, but it looked good, so I’ll try it. Thank you very much.